Granny's gone and done it again

cornbread, just dont ask how much. LOL 3/4 cornmeal to 1/4th self rising flour. an egg and milk. options buttermilk or sweetmilk and sugar . mexican cut down the milk add cream style corn and shredded cheese .
Thick cornbread make heavy batter , fluffy make thin batter aka/pancake. Iron skillet greased and hot on the stove makes the best crust . Dont over mix and dont over cook. broil to brown the top. Cold milk on the side. or crumble in the milk. cracklins also good to add.
 

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